Ingredientes para 2Bleu's Georgia Peach Cream Cheese Tart
- 6-8 sheets phyllo dough
- lightly sprayed nonstick cooking spray
- 8 ounces (225g) reduced fat cream cheese, softened
- 1 cup (200g) Splenda sugar substitute (replaces granulated sugar)
- 2 tablespoons cornstarch
- 1/4 cup (60ml) + 1 tablespoon water
- 1 teaspoon peach gelatin (replaces unflavored gelatin)
- 3 cups (about 450g) sliced fresh or thawed frozen peaches
- 1 teaspoon vanilla extract
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Cómo preparar 2Bleu's Georgia Peach Cream Cheese Tart
- **Prepare the Crust:** Preheat oven to 350°F (175°C). In a tart pan with a removable bottom (9-inch), layer 6-8 sheets of phyllo dough, brushing each sheet lightly with non-stick cooking spray.
- **Blind Bake the Crust:** Trim any excess phyllo dough overhanging the pan. Prick the bottom of the phyllo with a fork to prevent bubbling. Bake for 10-12 minutes, or until lightly golden brown around the edges.
- **Cool the Crust:** Remove from oven and let the crust cool completely on a wire rack.
- **Make the Cream Cheese Filling:** In a medium bowl, beat together 8 ounces (225g) of softened cream cheese, 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- **Assemble the Tart:** Spread the cream cheese mixture evenly into the cooled phyllo crust.
- **Chill the Tart:** Refrigerate the tart for at least 2 hours to allow the filling to set.
- **Prepare the Peach Topping:** In a medium saucepan, whisk together 1/2 cup (100g) granulated sugar, 2 tablespoons cornstarch, and 1/4 cup (60ml) water until smooth.
- **Cook the Peach Topping:** Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear (about 3-5 minutes).
- **Add Gelatin (Optional):** If desired, stir in 1 teaspoon of unflavored gelatin that has been bloomed in 1 tablespoon of cold water. Stir until dissolved.
- **Add Peaches:** Remove from heat and gently stir in 3 cups (about 450g) sliced fresh or thawed frozen peaches.
- **Cool the Topping:** Let the peach topping cool slightly before pouring over the cream cheese filling.
- **Final Chill:** Refrigerate the tart for at least 2 more hours to allow the topping to set completely.
- **Serve:** Serve chilled. Garnish with a dollop of whipped cream or a sprinkle of toasted slivered almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
85g
Fat
27g
Carbs
13g
